What are you drinking right now?

PBR

$40.00 from the winery.

Pretty good. Some character. Bordeaux blend. Worth about $22.00

As of two hours ago: Clynelish 14-year-old scotch and Ron Zacapa 23 rum. UFC fight night with friends.

One of my local wine and spirits stores has started carrying Rittenhouse 21 and 23. My friend, hardly a rye enthusiast, turned up his nose; but I was excited to see them. One day, my friends, one day soon . . .

Had a 2005 Pinot Noir, Coopersmith Vineyard by Merry Edwards last night. Matched with a smoked brisket (that I did with mesquite in my stove top smoker) with horseradish mashers, then a nice cheese plate for dessert, a brie, a goat's milk called "Bethmale" and a nice imported blue from France.

Heavy Seas Loose Cannon IPA

2005 BV Rutherford. 22 bucks, great, drinkable Cab.

Originally Posted by IUtoSLU

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More Martinis

2 oz Junipero
1/4 oz M&R dry vermouth
4 dashes peach bitters

Also, I bought nome Vya sweet vermouth. Very soon I will have some unparalleled Manhattans...

Question:
When making a martini, would you change the recipe depending on the gin used?
e.g. adding more (or less) vermouth when using Gordon's or Bombay Sapphire Gin?

Originally Posted by Cordwinder

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Question:
When making a martini, would you change the recipe depending on the gin used?
e.g. adding more (or less) vermouth when using Gordon's or Bombay Sapphire Gin?

Yes. Generally, different gins have different tastes. For example, while I prefer dry martinis, I find that Junipero can stand up to more vermouth than Old Raj. This being said, I am no martini master, and I am still experimenting with the ratios for different gins/vermouths.

My fascination with cocktails began with the first, or at least with the cocktail most imbued with the legacy of the original cock-tail -- the Old Fashioned. It is dark, complex, rich with bitters, off dry, quite spiritous, and carries a whisper of citrus. This follows, probably, from my prior interest in good spirits, neat -- I had no need to dilute them, so my choice in cocktails is similar -- the Sazerac and Manhattan in addition to the Old Fashioned. I've learned to love the ligher fare -- the Alabazams, Sidecars, Corpse Revivers and Sours, but my predilection for the classics remains.

Last night I stood in front of the bar and pondered. Then I looked through half-a-dozen cocktail books and did not find what I was looking for. But I still knew what I wanted -- the bottle of 18thC Old Potrero was calling to me, then the Benedictine (Benedictine and malted grains have a wonderful affinity), then the Cointreau.

What became of them was wonderful:

1.5 oz Old Potrero 18th Cent.
0.5 oz Benedictine (not B&B)
0.25 oz Cointreau
Dash of Regan's #6 Orange Bitters.

Serve in an Old Fashioned glass with plenty of ice.

The best part about this cocktail is that somehow it highlights my favorite part of the Potrero -- this cerealy, dead dry chocolate backbone which you would never really expect to find in a rye. That dominated this drink to the point that the Benedictine and Cointreau were weaved into supporting that one note.

Really quite lovely. The only problem is that I am inclined to reach for the very dear bottle of Potrero when others would more frequently have taken its place.

~ H

Water because i have a cold, any other day, it would be La Fin Du Monde

Call me crazy, but I just finished the perfect Mojito...

What a drink

Mid-November I stocked my fridge with about 48 beers, 6 or 7 different brands. These are my casual drinking beers, and the stock is now beginning to dwindle.

Had a Heineken yesterday, because it seems that I have opted not to over the past fews months, it was pretty good though.

Cheap cava. Perfect for a Wednesday. I really like cava or prosecco as an every day kind of drink. Those spring loaded bottle stopper things are a lifesaver.

Long day. Relaxing with Goose Island Honker's Ale and maybe some JW Black and pepsi later.